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Rigatoni with Sea Bass and Tomatoes

Marc Vetri uses oversize paccherri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish.


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  • Total Time:
  • Servings: 4

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  • 12 ounces rigatoni
  • 1/4 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
  • 1 cup bottled clam juice
  • 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice
  • Salt
  • 1/4 cup chopped flat-leaf parsley


  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta.
  2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onions and garlic and cook over moderate heat until softened, about 5 minutes. Add the crushed red pepper and tomatoes with their juices and bring to a boil. Cook over moderately high heat, stirring occasionally, until the sauce is very thick, about 8 minutes. Add the clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes. Season the fish with salt and stir it into the sauce. Simmer for 2 minutes, until the fish is nearly cooked through.
  3. Add the rigatoni to the sauce along with the parsley and cook for 1 minute, stirring to coat the pasta. Serve right away.

Suggested Pairing

Juicy, light-bodied Dolcetto.

Contributed By Photo © John Kernick Published November 2011

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